Cyprus Chicken Kebabs with Mint


  • 1 tbs extra virgin olive oil
  • 2 tbs apple cider vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp dried oregano
  • 2 cloves garlic, minced
  • 2 tbs fresh parsley, chopped
  • kosher salt and black pepper to taste
  • 1 lb boneless, skinless, chicken breasts, cut into 12 even pieces
  • 1 zucchini, cut into 8 pieces
  • 8 cherry tomatoes
  • 4 wooden skewers, soaked in water for 30 minutes
  • 12 fresh mint leaves
  • 1 cup frozen peas, cooked
  • 1 tbs extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 tsp cumin
  • juice of 1 lemon
  • Whisk together marinade ingredients and set aside 1 tbs for basting later.
  • In a shallow dish, cover chicken with marinade until well coated. Cover and marinate in the refrigerator for several hours, turning occasionally.
  • Using the four kebabs skewers, arrange 3 pieces of chicken and 2 pieces each of zucchini, peppers and tomatoes per skewer.
  • To grill, coat a grill lightly with oil, then place skewers on a medium hot grill.
  • Turn frequently and brush with the reserved marinade.
  • Cook for 18-25 minutes or until the juices run clean. Cooking time will depend on the size of chicken pieces.
  • While the kebabs cook, place dressing ingredients in a food processor ¬†or blender, blend until smooth, then set aside.
  • After kebabs are done, let stand for 5 minutes, then serve with dressing on the side.

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